Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

This recipe was given to me by a lady at work...I made this cake for a Thanksgiving dinner, (but of coarse, it is great made anytime), an wow, was it was a big hit, everyone just loved it...I am hoping that you will also...although the cake doesn't call for nuts, I added them to the batter anyway, and doubled the streusel mix recipe, and layered it twice, instead of just one time...it still turned out great!

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease and flour a 12-cup Bundt cake pan.
  3. To make streusel: Mix all streusel ingredients together; set aside.
  4. To make cake: In a bowl, beat butter with the sugar on medium speed with an electric mixer, until light and creamy.
  5. Add eggs two at a time, beating well after each addition.
  6. Beat in pumpkin puree, sour cream and vanilla.
  7. In a bowl, sift together the flour, baking soda, cinnamon and salt.
  8. Gradually add in the flour mixture until blended on low speed of mixer.
  9. Spread half of the pumpkin batter into prepared Bundt pan.
  10. Sprinkle with the streusel mixture over the top of batter (making sure the streusel does not touch sides of pan).
  11. Top with remaining cake batter, making sure that the cake batter covers to sides of pan.
  12. Bake for 50-55 minutes, or until cake tests done.
  13. Dust with icing sugar just before serving, if desired.
  14. Note: if you are layering the cake twice with the streusel mix, the cake should bake a little longer, also watch that the cake batter does not run over sides of pan, as when you layer twice, the cake tends to rise higher.

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